Soupa De Striper For The Wife Food

HOP, SKIP, AND GO NAKED

Steps:

• In a gallon container, combine beer, lemonade concentrate and whiskey. Stir and serve over ice.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

SOUPA DE STRIPER FOR THE WIFE.

Steps:

• Clean and filet fresh fish,(ok frozen if you have to) rub both sides with olive oil.
• Pre-heat oven to 350 degrees.
• Line the bottom of a 10x15" pan with washed spinach and arrange fish on top.
• Sprinkle fresh chopped garlic on top of filets along with some salt'n'pepper and fresh basil.
• Alternate thin slices of tomatoes and onions along the top of the fish, sprinkle the entire dish with cheese.
• Crush the canned whole tomatoes by hand(think rustic) and spread over dish with their liquid.
• Sprinkle capers around pan and add wine.
• Cover with foil and bake for 45 minutes, remove foil, bake 10 more. Serve alone or over linguini.